Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

dressing

Kale Caesar Salad Recipe

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Layers of homemade dressing and crunchy bacon croutons make up this Kale Caesar Salad Recipe. Not only does it make for a hearty appetizer, but the leftovers last all week in the fridge! Perfect for meal prep and potlucks.

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large salad in a white bowl topped with bacon, cheese, and croutons

Recipe For Kale Caesar Salad

A classic caesar salad with creamy dressing, crunchy croutons, and crispy bacon is the perfect pairing for Spaghetti, Caprese Chicken, or Tuscan Salmon. The only downfall? There isn’t much nutrition and the soggy romaine does not make for great leftovers.

Add a little more nutrition and life to your meal with this Kale Caesar Salad Recipe. The long-lasting kale leaves make this rich and buttery salad the perfect option to bring to potlucks or for Sunday meal prep. Plus, with the homemade caesar dressing and crispy bacon croutons, the flavors go from good to great!

I truly can’t get enough of this easy kale caesar salad recipe. I can fully assemble it (dressing and all) to bring to family cookouts, or snack on the leftovers all week long. Plus, with my favorite sliced baked chicken on top, it’s a filling, light, and healthy meal!

womans hands peeling kale leaves from the stem

Which Kale Is Best For Kale Caesar Salad? 

Kale is a healthy leafy green that comes in a few varieties with the most popular being curly and flat-leafed. The best kale for caesar salad is lacinato (or dinosaur) kale because the flat leaves don’t take as much effort to soften. Curly kale (green or red) is a great choice too!

torn bread pieces, shaved cheese, and raw bacon in small white bowls next to kale

Kale Caesar Ingredients

  • Kale – I much prefer kale to the traditional romaine lettuce in a caesar salad. Not only is this leafy green loaded with nutrients, but the leaves hold their texture longer. This makes a kale caesar salad perfect for meal preppers!
  • Caesar dressing – My Classic Homemade Caesar Dressing is so creamy, peppery, and way better than storebought. It’s easy to make with only 7 ingredients and you can store it away for up to 2 weeks.
  • Parmesan – A strong, fresh cheese gives the kale salad a touch of creaminess and salt. Freshly shaved parmesan is best!
  • Bacon croutons – This is what really makes the salad special. Toasting homemade croutons in bacon fat gives this salad so much richness and an unforgettable bite. Plus, the crispy bacon pieces add a nice crunch!
cooking bacon pieces in a large skillet
womans hands chopping kale on a wood board
bread croutons in a large skillet

How Do You Make Kale Caesar Salad?

  1. Massage the kale: Place the washed and cut kale in a large bowl. Pour some of my Classic Homemade Caesar Dressing on top and use your hands or 2 forks to rub and massage the dressing into the leaves.
  2. Make the bacon croutons: Crisp the bacon pieces in a skillet over medium heat. Transfer them to a paper towel-lined plate, then toast the bread pieces in the same skillet with the bacon fat. Toss them often until the croutons are crisp.
  3. Assemble the salad: Place the dressed kale on a serving platter and top with bacon pieces, croutons, and shaved parmesan. Add a little more dressing if you like, or serve right away!

How Do You Soften Kale For A Salad?

Is raw kale a little too bitter for your taste? Not to worry! Use your fingers to gently rub and massage the homemade caesar dressing into the leaves. After a few minutes, the kale will soften, tenderize, and be much more enjoyable to eat.

close up of a large salad in a white bowl with shaved cheese, bacon, and croutons on top

Kale Salad Variations

Add your own personal touch to this caesar salad recipe by using different flavors or ingredients. Here are some of my favorite ways to change it up:

  • Not a fan of bacon fat? Toss the croutons in a skillet with melted butter instead.
  • To make a vegan kale caesar salad, swap the homemade dressing for a vegan alternative, use crispy chickpea croutons, and vegan bacon instead.
  • Make your kale salad a little more hearty by adding avocado chunks, grilled chicken breast, hard-boiled eggs, chicken kabobs, chickpeas, hemp hearts, or tofu.
large caesar salad in a white bowl next to small bowls of croutons, cheese, and bacon

Can I Make It Ahead Of Time?

Kale is one of the best greens to use in meal prep dishes, like an easy kale salad, because it holds its texture so well! Dressed and massaged kale stores nicely in the fridge for up to 3 days. Pair the salad with baked chicken or roasted salmon for healthy and filling lunches all week long!

close up of a large salad in a white bowl with shaved cheese, bacon, and croutons on top

More Savory Salad Recipes

Did you try this Kale Caesar Salad Recipe? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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4.75 from 4 votes

Kale Caesar Salad Recipe

Layers of homemade dressing and crunchy bacon croutons make up this Kale Caesar Salad Recipe. Not only does it make for a hearty appetizer, but the leftovers last all week in the fridge! Perfect for meal prep and potlucks.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Lunch, Side Dish
Cuisine: Italian
Keyword: 30 minute meal, caesar, dressing, healthy salad, kale, kale salad, salad, side dish, sides
Servings: 4 servings
Calories: 585kcal
Author: Lena Gladstone

Ingredients

Kale Caesar Salad

  • 1 bunch kale I prefer Lacinato (dinosaur/tuscan) Kale, stem removed and finely chopped
  • ¼ cup parmesan cheese freshly shaved
  • 4 tbsp Classic Homemade Caesar Dressing

Bacon Croutons

  • 6 pieces thick-cut bacon cut into 1” pieces or replace with 3 tbsp unsalted butter
  • 1 ½ cup bread torn into smaller pieces

Instructions

Kale Caesar Salad

  • Remove the stems from the kale. Rinse and pat dry or spin in a salad spinner.
  • Slice into 1/4 inch pieces and place them in a large bowl.

Bacon Croutons

  • In a pan, add 1” bacon pieces and cook until they're crisped to your liking. Transfer the bacon to a paper towel-lined plate.
  • In the same pan with the bacon fat, cook the torn pieces of bread until toasted and browned. Toss often to coat with bacon fat. If you don’t like bacon, use unsalted butter instead.

Assemble Salad

  • Pour my Classic Homemade Caesar Dressing over top. Massage the leaves with your hands until they're wilted and softe. Let the dressing and kale sit for at least 5-10 minutes while you make the bacon and croutons.
  • Add the dressed salad to a serving platter and add the bacon pieces, croutons, and freshly shaved parmesan on top. Enjoy with your favorite protein.

Nutrition

Calories: 585kcal | Carbohydrates: 48g | Protein: 20g | Fat: 35g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1108mg | Potassium: 438mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3322IU | Vitamin C: 39mg | Calcium: 255mg | Iron: 4mg

Greek Grilled Chicken Souvlaki Salad

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Juicy marinated chicken overtop crisp vegetables make up this tasty and filling Greek Grilled Chicken Souvlaki Salad. Serve it as a fresh and vibrant main dish on warm summer evenings or for a healthy lunch option.

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2 white bowls with salad, white sauce, and grilled chicken next to a jar fo yellow liquid

This meal was made for summer! Delicious, fresh, and tangy, this Greek Grilled Chicken Souvlaki Salad has everything you could want in a light summer dish. Juicy marinated chicken thighs and homemade Tzatziki sauce are layered on top of a Greek salad to create this easy and delicious dinner option.

I love the fire up the grill when I’m adding vibrant and smoky proteins to summer salads. Whether it’s steak, shrimp, or chicken, the flavor you get from the grill is unmatched! Thankfully, if you don’t have a barbecue, this chicken souvlaki can easily be cooked in the oven instead.

What is Greek chicken souvlaki?

Souvlaki is a popular Greek street food made from small pieces of meat cooked on skewers. The meat is tangy, flavorful, and traditionally served with pita, salad, fries, and Tzatziki sauce. This recipe is made with marinated chicken thighs, but you can use almost any protein you love instead!

4 white bowls filled with green salad, vegetables, white sauce, and grilled chicken

Ingredients you’ll need

  • Chicken thighs – Boneless and skinless chicken thighs cut into small pieces are grilled on skewers to make the chicken souvlaki.
  • Chicken souvlaki marinade – This easy marinade is made from yogurt, oil, lemon, and some seasonings to infuse deep, creamy flavors into the chicken.
  • Tzatziki – Making creamy and tangy Tzatziki sauce at home is so easy! All you need is some yogurt, cucumbers, and a handful of herbs and aromatics. Use the leftovers on these Greek Chicken Kabobs or a Shaved Zucchini Salad!
  • Greek salad – This crisp salad acts as a bed for our chicken and dressing. Throw it together using greens, olives, and a few more vegetables to round out this light and delicious meal.
raw chicken in a white baking dish next to small white bowls of lemon, yogurt, and oil
white sauce in a white bowl with a spoon
white bowls holding lettuce, olives, cucumber, red onion, and tomatoes

How to make Greek grilled chicken souvlaki salad

Made with juicy marinated chicken thighs, easy Tzatziki sauce, and a classic Greek salad, this filling and fresh meal would be an exceptional choice for dinners, barbecue parties, or even for weekday lunches. Here’s how to make it:

  1. Marinate the chicken: Place the pieces of chicken thighs in a bowl with the yogurt, olive oil, lemon juice, garlic, oregano, and salt. Let them marinate for at least 30 minutes or up to 1 hour.
  1. Grill the chicken: Place the marinated chicken on skewers and grill until cooked through. 
  1. Make the tzatziki sauce: Meanwhile, make the sauce by mixing the yogurt, cucumber, olive oil, lemon juice, dill, salt, and garlic in a bowl. Let it chill in the fridge until serving.
  1. Assemble the salads: Assemble the salad greens and toppings in individual bowls. Add the grilled chicken and dressing on top, then enjoy!

How to make oven baked chicken souvlaki

To cook the chicken in the oven, place a rack near the top of the oven and heat the broiler. Place the skewers on a baking sheet and broil for 8-10 minutes, turning once, until cooked through.

close up on a green salad topped with vegetables, white sauce, and grilled chicken in a white bowl

What to serve with souvlaki

This souvlaki recipe is delicious on its own with a glass of white wine! If you’d like to include a few side dishes, I recommend serving cauliflower rice, warm pita bread, loaded hummus, french fries, and smashed potatoes.

If you’d rather serve this for lunch, bottle the Tzatziki and chicken salad separately. Either reheat the chicken for a few minutes in the microwave or enjoy it cold with some purple cauliflower mash on the side.

3 white bowls with salad, white sauce, and grilled chicken next to a jar fo yellow liquid

More flavorful summer salads

Did you try this Greek Grilled Chicken Souvlaki Salad? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 4 votes

Greek Grilled Chicken Souvlaki Salad

Juicy marinated chicken overtop crisp vegetables make up this tasty and filling Greek Grilled Chicken Souvlaki Salad. Serve it as a fresh and vibrant main dish on warm summer evenings or for a healthy lunch option.
Prep Time15 mins
Cook Time10 mins
Marinating Time30 mins
Total Time25 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Greek, Mediterranean
Keyword: chicken, grill, grilled recipe, healthy salad, mediterranean, salad, summer
Servings: 4 servings
Calories: 602kcal
Author: Lena Gladstone

Ingredients

Chicken Souvlaki

  • 1 lb chicken thighs boneless skinless and cut into 1 ½” pieces
  • 3 cloves garlic grated
  • 3 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 4 tbsp Greek yogurt use whole milk yogurt or sour cream
  • 2 tbsp oregano dried or fresh finely chopped
  • ¾ tsp kosher salt

Tzatziki Sauce

  • ½ cup Greek yogurt use whole milk yogurt or sour cream
  • 1 small cucumber grated and juices squeezed out
  • ½ tbsp extra virgin olive oil
  • 2 tbsp lemon juice or add more to taste
  • 1 cloves garlic grated
  • 1 tbsp dill or parsley finely chopped
  • 1/2 tsp salt

Greek Salad

  • 2 heads romaine chopped
  • 3 small cucumbers sliced
  • 8 oz cherry tomato diced
  • ½ small red onion thinly sliced
  • ½ cup kalamata olives
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • ½ tsp salt or more to taste

Instructions

Chicken Souvlaki

  • Preheat the grill to 450ºF.
  • Cut chicken thighs into 1 1/2" pieces. Add the pieces to a bowl with the yogurt, olive oil, lemon juice, garlic, oregano, and salt. Leave it to marinate for 30 minutes to 1 hour.
  • Skewer the chicken onto skewers. Cook on the grill for 4-5 minutes, flip, and cook for an additional 4-5 minutes.

Tzatziki Sauce

  • Meanwhile, make the tzatziki sauce: mix together the yogurt, drained shredded cucumber, olive oil, lemon juice, dill, salt, and garlic. Mix well, cover, and refrigerate until serving.

Greek Salad

  • In each bowl, add shredded romaine. Toss the cucumber and tomato with vinegar, salt and oil. Divide tomatoes, cucumbers, olives and onion between bowls. Add a dollop of tzatziki sauce and chicken skewers on top, then enjoy.

Notes

To cook the chicken in the oven, place a rack near the top of the oven and heat the broiler. Place the skewers on a baking sheet and broil for 8-10 minutes, turning once, until cooked through.

Nutrition

Calories: 602kcal | Carbohydrates: 24g | Protein: 29g | Fat: 46g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1419mg | Potassium: 1495mg | Fiber: 10g | Sugar: 10g | Vitamin A: 27862IU | Vitamin C: 40mg | Calcium: 245mg | Iron: 6mg

Citrus Grilled Shrimp and Avocado Salad

by

This light, fresh, and zesty Citrus Grilled Shrimp and Avocado Salad makes for an outstanding summer meal. Top it off with the easy citrus vinaigrette for bright and tangy flavors!

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large green salad with shrimp, arugula, avocado, and corn in a white bowl next to small bowls holding shallots and dressing

Grilled Shrimp and Avocado Salad Recipe

You’re going to love this light and tasty summer salad! It’s:

  • Made with a handful of fresh ingredients.
  • Naturally gluten-free.
  • The best side dish for steak kebabs.
  • Perfect for summer!

The sun is shining and the pool is glistening. All we need is a refreshing and flavorful meal to pair with the perfect summer weather!

Whether you’re craving a light and healthy lunch or a flavorful side dish, this Citrus Grilled Shrimp and Avocado Salad is the answer. Made with zesty marinated shrimp, avocado, corn, greens, and an easy citrus vinaigrette, the entire meal is easy to put together and a great excuse to fire up the grill.

large green salad with shrimp, arugula, avocado, and corn in a white bowl

I love grilling shrimp in the summertime for salad, tacos, and surf and turf. What helps this salad stand out from the crowd is the simple, savory, and zesty marinade. The shrimp marinade not only adds bright flavors but gives you some time to prep the rest of the salad (or to sip on a Grapefruit Vodka Tonic).

white bowls holding raw shrimp, arugula, corn, lime zest, and almonds next to shallots and lemon

Ingredients you’ll need for Grilled Shrimp and Avocado Salad

  • Shrimp – Frozen, peeled, and deveined jumbo shrimp is your best bet for a quick and easy recipe. To thaw frozen shrimp, either leave it for a few hours in the fridge or place the bag in a bowl of cold water.
  • Shrimp marinade – This super simple marinade is made from fresh garlic, oil, salt, and lime zest. Letting the shrimp sit in the marinade for a few minutes is all it takes to infuse bright and zesty flavors into each bite.
  • Greens – For the salad! My favorites are arugula, spinach, or a spring mix.
  • Salad toppings – This Southwestern salad is its tastiest when it’s loaded with avocado, corn (I like frozen roasted corn from Trader Joes), shallots, and almonds.
  • Citrus vinaigrette – Dress this salad in the simple oil and citrus vinaigrette to round out all of the flavors. Both lemon and orange juice work!
small white plate holding grilled shrimp skewers

How to make a grilled shrimp corn salad

  1. Prepare the shrimp: Once the shrimp has thawed, rinse it well under water and dry it with paper towels. 
  2. Marinate the shrimp: Toss the dried shrimp in a bowl with the oil, salt, garlic, and lime zest. While it’s marinating, place your salad greens in a bowl and whisk the dressing ingredients together.
  3. Grill the shrimp: Add the shrimp to the skewers, then place them on the grill. When they’re done cooking, toss the shrimp in the lime juice and place them on top of the salad greens.
  4. Assemble the salad: Finish the salad by adding the toppings to the bowl with the shrimp and greens. Season it with some salt before tossing it all together with the vinaigrette.

Tips and substitutions

  • If using bamboo skewers, let them soak in a bowl of water for 30 minutes before grilling. This will keep them from burning.
  • For deeper flavors, grill ears of corn until they’re lightly charred and shave the kernels off and into the salad.
  • Want to add some spice? Add ⅛ to ¼ teaspoon of chili powder or cayenne to the marinade.
  • Add more toppings! Baked chicken breast, black beans, sliced radishes, cilantro, and cherry tomatoes would be delicious additions.
  • For sweeter flavors, dress the salad in my Honey Mustard Vinaigrette instead.
  • Forget the salad! The zesty lime shrimp would also be delicious in tacos with cabbage slaw.
2 large green salads with shrimp, arugula, avocado, and corn in white bowls next to slivered almonds and lemon

Can Grilled Shrimp and Avocado Salad be made ahead of time?

You can make the shrimp and salad up to 3 days ahead of time. Just keep the salad, shrimp, avocado, and dressing in separate airtight containers in the fridge so everything can stay as fresh as possible. When it’s time to eat, assemble the salad with the avocado and shrimp, add some dressing, and enjoy!

large green salad with shrimp, arugula, avocado, and corn in a white bowl

More light and fresh summer salads

Did you try this Citrus Grilled Shrimp and Avocado Salad? Let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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5 from 1 vote

Citrus Grilled Shrimp and Avocado Salad

This light, fresh, and zesty Citrus Grilled Shrimp and Avocado Salad makes for an outstanding summer meal. Top it off with the easy citrus vinaigrette for bright and tangy flavors!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: American
Keyword: 30 minute meal, dressing, healthy salad, salad, side dish, sides, summer
Servings: 2 servings
Calories: 649kcal
Author: Lena Gladstone

Ingredients

Grilled Shrimp

  • 12 jumbo shrimp peeled & deveined
  • 1 clove garlic grated
  • 1 ½ tbsp olive oil
  • 1 small lime zested and 1/2 juiced
  • ¼ tsp kosher salt

Salad

  • 4 cups greens such as arugula, spinach, or spring mix
  • 3 tbsp extra virgin olive oil
  • ½ lemon juiced, or use ½ orange
  • 1 avocado sliced or cubed
  • 1 cup corn defrosted (I like frozen roasted corn from Trader Joes)
  • 1 small shallot  finely shaved and rinsed in cold water
  • 2 tbsp slivered almonds toasted
  • ½ tsp kosher salt more to taste if needed

Instructions

  • Preheat grill to 450ºF.
  • Thaw out the shrimp. Rinse the shrimp with water and pat dry with paper towels. Peel and devein the shrimp if they aren’t already or leave the tails on if you prefer. Add the shrimp to a bowl and toss with the olive oil, salt, garlic, and the zest of 1 small lime. Let it marinate for 5 minutes or until the grill heats up.
  • Put the marinated shrimp on skewers and grill for 2-3 minutes per side. Remove from the grill and toss in a bowl with 1/2 lime juice. (If using wooden skewers, soak for 20 mins in cold water to prevent burning.)
  • Place the salad greens in a large bowl. Add the shrimp on top. Mix the olive oil with a generous squeeze of citrus and 1/2 teaspoon of kosher salt. Toss lightly to coat the shrimp and greens.
  • In the same bowl, add the avocado, shallots, corn, and toasted almonds, toss gently to combine everything together. Serve right away.

Nutrition

Calories: 649kcal | Carbohydrates: 38g | Protein: 16g | Fat: 53g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1184mg | Potassium: 1012mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1281IU | Vitamin C: 60mg | Calcium: 130mg | Iron: 3mg

Salmon Patties With Homemade Tartar Sauce (Keto)

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Try these juicy Salmon Patties with Homemade Tartar Sauce as a healthy and time-saving appetizer or side dish! Using simple ingredients, this keto and gluten-free dish takes under 15 minutes to come together and is a real crowd-pleaser.

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Salmon patties on a serving plate with homemade tartar sauce on the side

Fresh and Satisfying Salmon Patties

Need a light weeknight meal or a healthy appetizer? These Salmon Patties with Homemade Tartar Sauce are the perfect option! They’re so easy to whip together and use fresh and simple ingredients. Unlike regular recipes, these salmon patties do not contain any flour, crackers, breadcrumbs, or mayo. It ticks all the boxes: low-carb, keto-friendly, gluten-free, and pescetarian friendly!

Better yet, salmon is rich in omega-3’s, making it the ultimate food for your brain and body. It gets even better when mixed and formed into small, fried cakes with fresh lemon, tangy mustard, and delicious herbs and spices. 

It’s not a party without the tartar sauce! Use my easy recipe to create your own seafood sauce from scratch. Plus, it’s the perfect partner to this appetizer and takes just 5 minutes to throw together.

Salmon Patty Ingredients

The list of ingredients in these patties is fairly short and simple:

  • Skinless salmon fillet
  • Egg yolk
  • Shallot or sweet onion
  • Fresh lemon juice
  • Salt
  • Dijon mustard
  • Smoked paprika
  • Dill

The egg yolks create an immaculate bind that will hold all of the ingredients together. Fresh lemon juice makes the patties extra juicy, plus it reduces the fishy smell from the salmon. Add a little extra squeeze of lemon to the finished patties.

Can I Use Canned Salmon?

Canned salmon is a great option if you’re running low on time and unable to shop for or prepare fresh salmon. Just know that skinless, boneless, fresh salmon fillet is the best option and will give you an unbeatable flavor.

How to Make Salmon Patties

Using a food processor will save you time in this recipe, however, feel free to throw everything in a large mixing bowl and combine the ingredients with a fork instead.

This is how you make fresh and crispy salmon patties:

  1. Mix Ingredients: In a food processor, add the salmon, egg yolk, lemon juice, onion, salt, dijon mustard, paprika, and dill. Pulse for 10 seconds or until all of the ingredients are well combined. DO NOT over blend.
  2. Form The Patties: Wet your hands with water and shape the salmon mixture into 8 balls. Use your hands to flatten each ball into patties.
  3. Pan Fry: Heat up a skillet with the cooking oil on medium heat. Fry the salmon patties, cooking for 2 to 2 ½  minutes per side, or until golden and crispy.
  4. Let Them Cool: Allow the salmon patties to rest on a cooling rack for 5 minutes.
  5. Serve and Enjoy: Transfer the patties to a serving plate. They’re best served warm with lemon wedges and homemade tartar sauce.

How To Make Salmon Patties In An Air Fryer

Cooking the patties in an air fryer will create a low-fat version and save you time. To do so, spray both sides of each salmon cake with cooking spray. Preheat the air fryer at 400ºF for about 3 minutes. Cook the patties for 6 to 8 minutes per side or until golden brown and crispy all around.

Can I Bake Salmon Patties Instead?

Of course! This is another great, low-fat option. To bake the salmon patties, preheat your oven to 425ºF. Place the patties on a baking sheet with parchment paper and bake for 8 minutes on each side.

Homemade Tartar Sauce Ingredients

This homemade and easy tartar sauce is tangy and the perfect pairing for the salmon cakes. These are the only ingredients you need: 

  • Mayonnaise
  • Buttermilk
  • Dill pickle + juice
  • Shallot or onion
  • Capers
  • Dried dill or parsley
  • Dijon mustard
  • Lemon juice
Close up of salmon patties with tartar sauce on the side and pickles

How to Make Homemade Tartar Sauce

Does it get any easier than this? Two steps and one bowl!

  1. Combine: In a small mixing bowl, add all of the ingredients and mix well to blend.
  2. Cover: Cover the bowl with plastic wrap and refrigerate for 30 minutes before serving.
Salmon Patties With Homemade Tartar Sauce on top of a kale salad

Recipe Variations

  • You don’t have to use egg yolks as a binder. Use a mixture of 6 tablespoons of water and 2 tablespoons of golden flaxseed meal as a substitution.
  • If you don’t have dill on hand, feel free to change the herbs to parsley, cilantro, or green onion.
  • Don’t like mayonnaise? Use plain Greek yogurt instead of mayo in the tartar dressing.
  • If you don’t have buttermilk at home, use an equal amount of plain yogurt instead, or pour 1 cup of milk over 1 tablespoon of white vinegar. Stir, and let it sit for 5 minutes.
Salmon Patties With Homemade Tartar Sauce on a serving plate with pickles and lemon wedges

How to Serve

Serve the keto-friendly salmon patties warm with a squeeze of fresh lemon juice and the homemade tartar sauce on the side. They go great as the protein next to a kale salad with fresh caesar dressing.

Looking for more tasty salmon dishes? Try these recipes:

Close up of Salmon Patties With Homemade Tartar Sauce on top of a kale salad

Did you try these Salmon Patties With Homemade Tartar Sauce? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.72 from 7 votes

Salmon Patties With Homemade Tartar Sauce (Keto)

Try these juicy Salmon Patties with Homemade Tartar Sauce as a healthy and time-saving appetizer or side dish! Using simple ingredients, this keto and gluten-free dish takes under 15 minutes to come together and is a real crowd-pleaser.
Prep Time10 mins
Cook Time5 mins
Tartar Sauce5 mins
Total Time15 mins
Course: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: 20 minute recipe, 30 minute meal, appetizer, easy appetizer, gluten free, keto, low carb, salmon, seafood, side dish, sides
Servings: 8 cakes
Calories: 319kcal
Author: Lena Gladstone

Equipment

  • Food Processor

Ingredients

Salmon Patties

  • 1 lb skinless salmon fillet cut into 1" chunks
  • 1 egg yolk
  • 1 small shallot or 1/4 sweet onion chopped
  • 1 tbsp fresh lemon juiced
  • ½ tsp salt
  • 1 ½ tsp Dijon mustard
  • ¼ tsp smoked paprika
  • 2 tbsp fresh dill chopped
  • 2 tbsp cooking oil
  • lemon wedges
  • tartar sauce for dipping

Tartar Sauce

  • 1 cup mayonnaise
  • 2 tbsp buttermilk
  • 2 tbsp dill pickle minced finely
  • 2 tbsp dill pickle juice
  • 2 tbsp shallot or onion minced finely
  • 1 tbsp capers drained and minced
  • 1 tbsp fresh dill or parsley finely chopped
  • 1 tsp Dijon mustard
  • ½ lemon juiced

Instructions

Salmon Patties

  • In a food processor, add the salmon, egg yolk, onion, lemon juice, salt, dijon mustard, paprika, and dill. Pulse for 10 seconds or until all of the ingredients are well combined. DO NOT over blend.
  • Wet your hands with water and shape the salmon mixture into 8 balls. Use your hands to flatten each ball into patties.
  • Heat up a skillet with the cooking oil on medium heat. Fry the salmon patties, cooking for 2 to 2 ½  minutes per side, or until golden and crispy.
  • Allow the salmon patties to rest on a cooling rack for 5 minutes.
  • Transfer the patties to a serving plate. They’re best served warm with lemon wedges and homemade tartar sauce.

Tartar Sauce

  • In a small mixing bowl, add all of the ingredients and mix well to blend.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes before serving.

Notes

TIPS:
  • Mince the tartar sauce ingredients finely for the best melding of the flavors. 
  • The salmon patties will last in an airtight container in the fridge for 5 to 7 days.
  • This homemade tartar sauce will last up to a week in the fridge.

Nutrition

Calories: 319kcal | Carbohydrates: 2g | Protein: 12g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 487mg | Potassium: 306mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Classic Homemade Caesar Dressing

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My Classic Homemade Caesar Dressing is so easy to make and requires just 7 pantry-staple ingredients. I promise you’ll never want to go back to store-bought dressing after learning to make your own!

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homemade caesar dressing in a jar with garlic, lemon, and parmesan on the side

Creamy And Classic Caesar Salad Dressing

Who doesn’t love a creamy, tangy, loaded caesar salad? Full of crunchy croutons, salty parmesan cheese, and fresh romaine, it’s a hearty meal with depths of flavor. You can’t go wrong when it’s paired with the perfect dressing!

My Classic Homemade Caesar Dressing is delicious on salads, as a delectable dipping sauce, or paired with chicken. Head into your pantry for the 7 staple ingredients needed, then simply blend them all together and voila! Easy and delicious dressing ready to be enjoyed.

I love this simple keto-friendly dressing on a classic grilled caesar salad or on top of Air Fryer Baked Sweet Potatoes for a savory side dish. 

homemade caesar dressing ingredients

Foolproof Pantry-Staple Ingredients

All you need for this classic dressing are a few simple ingredients:

  • Mayonnaise
  • Fresh parmesan cheese
  • Garlic
  • Lemon juice
  • Dijon mustard
  • Salt
  • Anchovies or anchovy paste

Don’t worry! The anchovies do NOT make the dressing taste fishy. They add a delicious and salty umami flavor that can’t be mimicked from replacement ingredients. Without them, the dressing will be lacking serious balance.

Also, try not to skip out on high-quality parmesan cheese. Freshly grated parmesan will take the dressing to another level. Plus, it will add to the rich, creamy texture.

How To Make Homemade Caesar Dressing

This is a one-jar, super simple dressing that comes together using just one tool: an immersion blender. You can also use a regular blender or small food processor. If you don’t have any of these tools, use a cheese grater to grate the garlic cloves and cheese, finely mince the anchovies, then whisk all the ingredients together in a bowl.

This is all you need to do to make my Classic Homemade Caesar Dressing:

  1. Add all of the ingredients to a large mason jar.
  2. Use an immersion blender to emulsify the mixture for 15 to 30 seconds. Pull the blender up and down to thoroughly mix everything.
  3. Stir the dressing and then taste to adjust the seasoning if needed. This is key to achieving your perfect taste. Add another anchovy for saltiness, or lemon juice for tartness.
spoonful and jar of my Classic Homemade Caesar Dressing

Recipe Variations

Traditional caesar dressing uses raw egg yolks beaten together with anchovy paste and olive oil. I can understand that it may be hard to get over anchovies and raw eggs being in the dressing, so if you’d like to omit any of these, try these variations instead:

  • Replace the anchovies or anchovy paste with 1 teaspoon of capers.
  • If removing the anchovies, add 1 teaspoon of dijon mustard and/or 1 teaspoon of Worcestershire sauce to make up for the lost flavors.
  • Omit the eggs entirely by replacing the mayo with ⅓ cup of soft tofu or plain Greek yogurt.

Making The Dressing Ahead Of Time

The dressing will stay fresh in an airtight container in the fridge for up to 2 weeks, and it can also be frozen. Make a double or triple batch, pour it into ice cube trays, and freeze. Thaw a few “ice cubes” overnight in a jar or container when you’re ready to use the dressing.

Caesar salad in a tray with my Classic Homemade Caesar Dressing

Did you try this recipe for Classic Homemade Caesar Dressing? Let me know what you think by leaving a rating and comment below! Don’t forget to take a picture and tag me @lenaskitchenblog on Instagram. I love to share your recreations to my page!

Print Recipe
4.72 from 14 votes

Classic Homemade Caesar Dressing

My Classic Homemade Caesar Dressing is so easy to make and requires just 7 pantry-staple ingredients. I promise you’ll never want to go back to store-bought dressing after learning to make your own!
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American
Diet: Gluten Free
Keyword: appetizer, caesar, croutons, dressing, keto, low carb, salad
Servings: 4 servings
Calories: 159kcal
Author: Lena Gladstone

Equipment

  • Immersion blender or blender

Ingredients

  • ⅓ cup mayonaise
  • ¼ cup Parmesan cheese freshly grated
  • 1 clove garlic
  • ½ large lemon juiced
  • 1 ½ tsp Dijon mustard
  • 1/2 tsp salt
  • 1-2 anchovies fillet or 1 1/2 tsp anchovy paste

Instructions

Classic Homemade Caesar Dressing

  • Add all of the ingredients to a large mason jar.
  • Use an immersion blender to blend all of the ingredients together. Pull the blender up and down until the dressing has emulsified. Blending will only take around 15-30 seconds.
  • Stir the dressing, and taste to adjust the seasoning if needed. Tasting is key to achieving the perfect taste. You may want a little more anchovy, salt, or lemon.
  • Serve with romaine lettuce, croutons, and your choice of protein (such as grilled chicken). Keep the dressing refrigerated and eat within 2 weeks.

Nutrition

Serving: 0g | Calories: 159kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 532mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 1mg

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